Snacks
Mexican
MexicanChunky Guacamole
Fresh avocado dip with lime and chilli — from a quick mash to a charred-and-smoky version with everything from scratch.
Vegan
Gluten-free
Dairy-free
Nut-free
Ultimate version
Charred onion and chilli, toasted cumin and a molcajete-mashed base.
Per serving£1.35
Total cost£5.40
Time24 min
Ingredients for 4
- Guacamole
- 3 ripe Hass avocados
- 1 white onion , thickly sliced
- 1 jalapeño
- 2 limes , juiced
- ½ tsp cumin seeds , toasted and ground
- 1 handful coriander , chopped
- 1 plum tomato , charred and diced
- flaky salt , to taste
Method
- Char the onion, jalapeño and tomato in a dry pan until blackened in spots, then chop finely.
- Toast the cumin seeds until fragrant and grind.
- In a molcajete or bowl, mash a little of the onion, chilli and salt to a rough paste.
- Add the avocado and mash to a chunky texture, then fold in the lime juice, cumin, coriander and charred tomato.
- Taste and adjust salt and lime, and serve straight away.
Equipment
- dry frying pan
- molcajete or pestle and mortar
The three ways, side by side
Budget
Avocado mashed with bottled lime and chilli flakes — two minutes, done.
Better
Fresh lime, ripe tomato, coriander and fresh chilli for a proper guac.
Ultimate
Charred onion and chilli, toasted cumin and a molcajete-mashed base.
